This Sicilian style of artichokes is a perfect summer vegetable accompaniment to grill meats. It’s simple yet flavorful. Salmoriglio refers to the sauce made of olive oil, lemon juice, and oregano, a sauce which is used for fish too.

1. Bring a large saucepan or stock pot of water to a boil over high heat, salt lightly, then boil the artichokes until a skewer glides easily into the center of the foundation, through the bracts, about 50 minutes. Drain, cool, and cut off the stem so the artichoke can sit upright.

2. In a bowl, stir together the garlic, olive oil, lemon juice, and oregano, and season with salt and pepper, and oregano. Spread the artichoke bracts apart slightly and drizzle the dressing over them. Serve at room temperature.

There are so many interesting flavors and combinations here [in Mediterranean Vegetables]. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself. - Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992 - New York Times Book Review, December 6, 1992.